Emulsion Processing
Protecting Emulsions, Texture and Product Quality During Processing
Mayonnaise, dressings and emulsified sauces depend on stability. Excessive shear, unsuitable pumping or poor process control can affect texture, appearance, consistency and shelf life.
Product integrity must be protected from blending and circulation through to transfer and filling. The correct pump and process arrangement should move the product efficiently without applying unnecessary mechanical stress.
Factors that influence emulsion stability
- Pump type, rotational speed and internal clearances.
- Product viscosity and sensitivity to shear.
- Flow velocity and pressure through the system.
- Temperature control during processing and transfer.
- Recirculation time and repeated product handling.
- Cleaning requirements and hygienic system design.
Consistent handling from batch to batch
Alliance Fluid Handling works with food manufacturers to select hygienic pumps, valves and process equipment suited to emulsified products. A correctly designed system helps preserve structure, maintain repeatable quality and support efficient cleaning and production.
Protect your finished product
Discuss gentle, hygienic handling for mayonnaise, dressings and emulsified sauces.
Explore condiment processing solutions
Call: 01302 744836
Email: sales@alliancefluidhandling.com